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Method

1. Cook the spaghetti in boiling water for 10 minutes, adding the petits pois for the last 2-3 minutes.

2. Meanwhile, melt the butter in a frying pan and fry the chicken for 5-7 minutes until golden, stir in the lemon zest and juice, ParmigianoReggiano and chives, thencook for 1 minute. Checkthat the chicken is cookedthrough with no pink meat.

3. Drain the spaghetti and stir into the chicken with a dash of the cooking liquid and season.